Vulcan-Hart EF SERIES Manuale utente

EF SERIES ECONOFRY

GAS FRYERS

MODEL

EF3 ML-52099

EF4 ML-114943

EF5 ML-114944

VULCAN-HART

DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC

WWW.VULCANHART.COM

P.O. BOX 696, LOUISVILLE, KY 40201-0696

TEL. (502) 778-2791

INSTALLATION &

OPERATION MANUAL

For additional information on Vulcan-Hart or to locate an authorized parts

and service provider in your area, visit our website at www.vulcanhart.com

FORM 35640 (02-05)

MODEL EF3

— 2 —

IMPORTANT FOR YOUR SAFETY

THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL

GAS EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD START-UP AND

ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL.

POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN THE

EVENT THE SMELL OF GAS IS DETECTED. THIS INFORMATION CAN BE OBTAINED

FROM THE LOCAL GAS SUPPLIER.

IMPORTANT

IN THE EVENT A GAS ODOR IS DETECTED,

SHUT DOWN UNITS AT MAIN SHUTOFF VALVE

AND CONTACT THE LOCAL GAS COMPANY

OR GAS SUPPLIER FOR SERVICE.

FOR YOUR SAFETY

DO NOT STORE OR USE GASOLINE OR OTHER

FLAMMABLE VAPORS OR LIQUIDS IN THE

VICINITY OF THIS OR ANY OTHER APPLIANCE.

WARNING

IMPROPER INSTALLATION, ADJUSTMENT,

ALTERATION, SERVICE OR MAINTENANCE

CAN CAUSE PROPERTY DAMAGE, INJURY OR

DEATH. READ THE INSTALLATION,

OPERATING AND MAINTENANCE

INSTRUCTIONS THOROUGHLY BEFORE

INSTALLING OR SERVICING THIS EQUIPMENT.

IN THE EVENT OF A POWER FAILURE, DO NOT

ATTEMPT TO OPERATE THIS DEVICE.

— 3 —

INSTALLATION, OPERATION AND CARE OF

MODELS EF3, EF4 & EF5 ECONOFRY GAS FRYERS

PLEASE KEEP THIS MANUAL FOR FUTURE USE

GENERAL

Your Vulcan-Hart Gas Fryer is produced with quality workmanship and material. Proper installation,

usage and maintenance will result in many years of satisfactory performance.

It is suggested that you thoroughly read this entire manual and carefully follow all of the instructions

provided.

OPTIONAL FIELD INSTALLABLE ACCESSORIES

Tank Brush Grease Strip 4' (1.21 m) Quick Disconnect Hose

Tank Cover (2) Twin Fry Baskets

(4) Casters Single Basket

INSTALLATION

Before installing the fryer, verify that the type of gas (natural or propane) agrees with the

specifications on the fryer data plate which is located on the inside of the door. Also be sure the

fryer is built for the installation elevation.

The fryer must be restrained with adequate ties to prevent tipping when installed in order to avoid

the splashing of hot liquid.

UNPACKING

This fryer was carefully inspected before leaving the factory. The transportation company assumes

full responsibility for safe delivery upon acceptance of the shipment. Immediately after unpacking

the fryer, check for possible shipping damage. If the fryer is found to be damaged, save the

packaging material and contact the carrier within 15 days of delivery.

Do not use the door or its handle to lift or move the fryer.

ITEMS PACKAGED WITH FRYER

Crumb Screen Basket Hanger Warranty and Service Pack

Drain Pipe (2) Twin Fry Baskets

(4) Legs Manual

— 4 —

LOCATION

CAUTION: The equipment area must be kept free and clear of combustible substances.

Installation clearances:

COMBUSTIBLE NONCOMBUSTIBLE

CONSTRUCTION CONSTRUCTION

Back: 6" (152 mm) 0"

Right Side: 6" (152 mm) 0"

Left Side: 6" (152 mm) 0"

The installation location must allow adequate clearances for servicing and proper operation. A

minimum front clearance of 35" (889 mm) is required.

There must be at least 16" (406 mm) clearance between the fryer and any open top flame units.

Adequate clearances for servicing and proper operation must be allowed.

Install the fryer in an area with sufficient air supply for combustion of the gas at the fryer burners.

Provide adequate clearance for air openings into the combustion chamber. Do not obstruct the flow

of combustion and ventilation air.

Do not permit fans to blow directly at the fryer. Wherever possible, avoid open windows next to the

sides or back of the fryer. Avoid wall-type fans which create air cross currents within the room.

INSTALLATION CODES AND STANDARDS

Your Vulcan Fryer must be installed in accordance with:

In the United States of America:

1. State and local codes.

2. National Fuel Gas Code, ANSI-Z223.1 (latest edition). Copies may be obtained from The

American Gas Association, Inc., 1515 Wilson Blvd., Arlington, VA 22209.

3. ANSI-NFPA Standard #96, Vapor Removal from Cooking Equipment, (latest edition), available

from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.

In Canada:

1. Local codes.

2. CSA B149.1 Natural Gas and Propane Installation Code.

3. CSA C22.1 Canadian Electrical Code.

The above are available from the Canadian Standard Association, 5060 Spectrum Way, Suite 100,

Mississauga, Ontario, Canada L4W 5N6.

— 5 —

ASSEMBLY

Legs

Position fryer in an open space near the final installation area. Tilt fryer back, being careful to avoid

scratching the finish. Thread front legs clockwise into mounting plates provided on the bottom of

the fryer until seated. Tilt to front and thread back legs similarly. Carefully raise fryer to its normal

position and place it in the installing location.

Fryers Mounted on Optional Casters

Fryers mounted on casters must use a flexible

connector (NOT SUPPLIED BY VULCAN) that

complies with the Standard for Connectors of Movable

Gas Appliances, ANSI-Z21.69 • CSA6.16 and a quick-

disconnect device that complies with the Standard

for Quick-Disconnect Devices for Use With Gas Fuel,

ANSI-Z21 • CSA6.9.

In addition, adequate means must be provided to

limit the movement of the appliance without depending

on the connector and the quick-disconnect device or

its associated piping to limit the appliance movement.

Attach the restraining device to the rear of the fryer

as shown in Fig. 1.

If it is necessary to disconnect the restraint, turn off the gas supply before disconnection.

Reconnect the restraint before turning the gas supply on and returning the fryer to its installation

position.

Instructions for installing casters to the fryer are included with the casters.

Fig. 1

GAS CONNECTIONS

CAUTION: All gas supply connections and any pipe joint compound used must be

resistant to the action of propane gases.

The gas inlet is located at the lower left rear.

Codes require that a gas shutoff valve be installed in the gas line ahead of the fryer.

The gas supply line must be at least the equivalent of 1/2" (13 mm) iron pipe. If using the optional

quick-disconnect flex hose, 3/4" (19 mm) iron pipe must be used unless 3/4" (19 mm) to 1/2" (13 mm)

reducing fittings are used. Make sure the pipes are clean and free of obstructions, dirt, and piping

compound.

WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR

LEAKS. USE SOAP AND WATER SOLUTION. DO NOT USE AN OPEN FLAME.

After piping has been checked for leaks, all piping receiving gas should be fully purged to remove

air.

— 6 —

TESTING THE GAS SUPPLY SYSTEM

When test pressures exceed 1/2psig (3.45 kPa), the fryer and its individual shutoff valve must be

disconnected from the gas supply piping system.

When test pressures are 1/2 psig (3.45 kPa) or less, the fryer must be isolated from the gas supply

system by closing its individual manual shutoff valve.

LEVELING THE FRYER

Once gas connections have been made, place a spirit level on top of the fryer. Adjust the legs to

ensure that the fryer is level front-to-back and side-to-side in the final installed position.

FLUE CONNECTIONS

DO NOT obstruct the flow of flue gases from the flue located at the rear of the fryer. It is

recommended that the flue gases be ventilated to the outside of the building through a ventilation

system installed by qualified personnel.

Adequate ventilation must be provided and must comply with NFPA Standard #96 (latest edition),

and with local codes.

Never make flue connections directly to the fryer.

The fryer must be located under a hood which has an adequate connection to an exhaust duct. The

hood must extend 6" (152.4 mm) beyond fryer sides.

Clearance above fryer should be adequate for products of combustion to be removed efficiently. An

18" (457 mm) minimum clearance should be maintained between the flue vent and the filters of the

hood venting system.

Information on the construction and installation of ventilating hoods may be obtained from the

standard for "Vapor Removal from Cooking Equipment," NFPA No. 96 (latest edition), available

from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.

Adequate air should be provided in the kitchen to replace air taken out by the ventilating system.

This will prevent fryer function from being affected by a reduced atmospheric pressure.

— 7 —

OPERATION

WARNING: HOT OIL AND PARTS CAN CAUSE BURNS. USE CARE WHEN OPERATING,

CLEANING AND SERVICING THE FRYER.

WARNING: SPILLING HOT OIL CAN CAUSE SEVERE BURNS. DO NOT MOVE FRYER

WITHOUT DRAINING ALL OIL FROM THE TANK.

Tank warranty may be voided by improper operation. Turn gas valve off when draining or filling.

FILL FRY TANK WITH LIQUID SHORTENING

CAUTION: Before turning the burners on, the fry tank must be filled with liquid

shortening. If this is not done, the tank walls can be damaged. Warpage can cause

leaks.

Use only liquid shortening. Fill fry tank to the "oil level" line on the back wall (Fig. 2).

DO NOT melt solid shortening in the fry tank. The fry tank will be damaged and the shortening

will be scorched.

Do not overfill tank.

Keep shortening between the MIN and MAX lines in fry tank. Add fresh shortening as needed.

MODEL EF3

Fig. 2

OVER TEMPERATURE DEVICE

If the shortening becomes overheated, a high temperature shutoff device will turn the gas valve off

and extinguish the pilot. DO NOT relight the pilot until the shortening temperature is below 300°F

(149°C). If this situation persists, contact your local Vulcan-Hart authorized service office.

— 8 —

LIGHTING THE PILOT

1. Turn thermostat OFF. Thermostat is located behind the door

(Fig. 3).

2. Turn gas control valve knob to OFF/PILOT (Fig. 4). Wait 5

minutes for unburned gas to vent.

3. Push gas control knob in (Fig. 4).

4. While still holding knob in, light the pilot with a lit taper. Continue

to depress knob for 30 seconds, then release the knob. Pilot

should remain lit when knob is released.

If pilot does not remain lit, repeat Steps 2, 3, and 4.

5. Turn gas control knob to ON (Fig. 5).

6. If gas supply is interrupted, repeat Steps 1-5.

TURNING THE FRYER ON

To turn the fryer on, set the thermostat knob to the desired temperature. After the set temperature

has been reached, the gas control shuts off gas flow to the burners. The pilot remains lit. The

burners will cycle on and off, maintaining the set temperature.

TURNING THE FRYER OFF

1. Turn the thermostat OFF.

2. Turn the gas control valve knob so the "I" in PILOT is opposite the INDEX. In this position, the

pilot remains lit.

3. To shut off all gas to the system, including the pilot, turn the gas control valve knob to OFF.

EXTENDED SHUTDOWN

1. Turn the manual gas shutoff valve OFF.

2. Turn the thermostat knob OFF.

3. Turn the gas control valve knob to OFF.

MODEL EF3

Fig. 3

Fig. 4 Fig. 5

— 9 —

FRYING FOODS

• Heat shortening to set temperature.

• Pieces of product to be fried should be about the same size to ensure the same doneness.

• Drain or wipe dry raw or wet foods to minimize spatter when lowering into the hot oil.

• Do not overfill baskets.

• Carefully lower baskets into oil.

• When frying doughnuts and fritters, turn product only once during frying.

• When cooking French fries or onion rings, shake basket several times in a way that does not

spatter the shortening.

• Batter-covered foods should be dropped carefully, one by one, into shortening or basket. If you

use the basket, first dip basket into the shortening to reduce batter build-up on basket surfaces.

When frying is completed, remove baskets or product. Hang baskets on rear basket hangers.

Remove food and season it. Do not salt food over the shortening because salt could cause a

chemical change in the oil.

SHORTENING LIFE

Shortening life may be extended by following these guidelines:

• Do not salt foods over the fryer.

• Use good quality shortening.

• Filter shortening at least daily.

• Replace shortening if it becomes poorly flavored.

• Keep equipment and surroundings clean.

• Set thermostats correctly.

• Remove excess moisture and particles from food products before placing in fryer.

Add approximately 15% new oil daily. Keep level of shortening between the MIN and MAX level on

the fryer tank back wall. Add fresh shortening as needed.

— 10 —

DAILY FILTERING

Turn gas valve OFF when draining or filling.

The shortening should always be filtered while liquefied. A cold fryer will not drain properly because

the shortening under the cold zone tube area will remain hard, even if the heat is on for a few

minutes. If necessary, the clean-out rod may be used to carefully stir up hard fat to an area above

the cold zone where it will melt. After the cold zone is liquefied, turn the fryer thermostat and gas

valve OFF.

Shortening life will be extended by filtering at least once a day or more often if conditions warrant.

A commercial power filter (available from other manufacturers) may be used. Follow the

manufacturer's operating instructions for draining, straining, and replacing shortening in the fry

tank.

Another way to filter is to drain the shortening from the drain pipe through a filter bag, or cover the

receiving container with cheesecloth or other filtering material.

Filtering Procedure

1. Turn the fryer OFF.

2. Slowly remove the baskets, especially if shortening is hot, to prevent splashing.

3. Open the fryer door and attach the drain pipe to the drain valve.

4. Select a container of sufficient capacity and place it below the drain pipe.

5. If you are using a filter bag, tie it securely to the drain pipe. If other filter medium is used, place

it in the container.

6. Open the drain valve carefully so the oil stream is directed through the filter.

7. With a small amount of warm shortening, flush out scraps and sediment in the fry tank. Drain

the tank thoroughly and wipe clean.

8. If it is necessary to clean the tank more thoroughly follow the procedure shown in CLEANING

— WEEKLY OR AS REQUIRED.

9. Close the drain valve.

10. Pour the strained shortening back into the vat.

11. Add shortening to the "oil level" line.

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